Cherry Blossom Japanese Sakura Cheesecake
A delicate and airy cheesecake infused with salted sakura blossoms, offering a gentle floral aroma and creamy texture, perfect for spring gatherings.
Ingredients
Main Ingredients
- 10 blossoms 10 salted sakura blossoms Pickled cherry blossoms preserved with salt.
- 1 cup 1 cup water For soaking the sakura blossoms.
- 8 oz 8 oz cream cheese, softened Use block-style cream cheese.
- 4 tablespoons 4 tablespoons unsalted butter, softened Bring to room temperature.
- 1/3 cup 1/3 cup milk For the cream cheese base.
- 3 large 3 large eggs, separated Use very fresh eggs for better volume.
- 1/4 cup 1/4 cup granulated sugar For sweetening the batter.
- 1/4 cup 1/4 cup cake flour, sifted Prevents a cakey texture.
- 2 tablespoons 2 tablespoons cornstarch, sifted Helps with texture.
- 1/2 teaspoon 1/2 teaspoon lemon juice Adds brightness to the flavor.
- 1/4 teaspoon 1/4 teaspoon cream of tartar Stabilizes egg whites.
Instructions
Preparation
- Soak the salted sakura blossoms in 1 cup of water for 30 minutes to draw out excess salt. Drain and pat dry.
- Preheat the oven to 320°F (160°C) and line a 6-inch round cake pan with parchment paper, arranging the drained sakura blossoms on the bottom.
- In a double boiler, combine the cream cheese, butter, and milk. Stir until smooth, then cool slightly.
- Whisk in the egg yolks one at a time, then add lemon juice, cake flour, and cornstarch until just combined.
- Whip egg whites with cream of tartar until foamy, gradually add sugar and beat until soft peaks form.
- Fold the whipped whites into the cream cheese base gently in thirds.
- Pour the batter over the blossoms in the pan and tap lightly to remove air pockets.
- Place the pan in a larger tray, fill with 1 inch of hot water, and bake for about 60 minutes until set.
- Turn off the oven and let the cheesecake cool inside for 10–15 minutes. Then cool completely on a wire rack.
- Chill in the refrigerator for several hours or overnight before serving.
Notes
Best served chilled and can be stored in the refrigerator for 3-4 days. For freezing, wrap tightly in parchment and foil.